Our church’s annual Soup and Pie Supper is great fun. This year I baked a pecan pie and a buttermilk pie. First, I’ll give you the pecan pie recipe. I use the one given on the Karo bottle.

There are a couple things to note about this recipe. Karo Light Corn Syrup is called light because it is the opposite of dark, not because it is low in calories. Let’s be clear. Dark corn syrup looks like molasses and I’ve made pecan pie before using molasses, but it was not well received. I like to bake a pecan pie using pecan halves, not chopped pecans. It makes a prettier presentation. Cutting the pie is more difficult through such big pieces, though, so make your own decision.

Pecan Pie

1 cup Karo Light Corn Syrup

3 eggs

1 cup sugar

2 Tbsp. butter, melted

1 tsp. vanilla extract

1-1/2 cups pecans

1 unbaked 9” pie crust

Stir first 5 ingredients thoroughly using a spoon. Mix in pecans.

Pour into pie crust.

Bake on lowest rack of oven 50-60 minutes at 350 degrees. Cool 2 hours. Store in refrigerator.

Here it is, in the oven beside the buttermilk pie.